For chilli and tamarind dressing, crush palm sugar, chilli and roasted belacan in a mortar and pestle to a fine paste, add remaining ingredients and season to taste (the dressing should taste spicy, sour, salty and sweet).

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Combine vegetables, fruits and herbs in a bowl, drizzle dressing over, toss, scatter with peanuts and sesame seeds and serve.

Note Belacan is a shrimp paste available from
Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil
and roast (10-15 minutes). Alternatively, because the belacan
becomes very pungent during roasting, you can roast it outside on a
barbecue. Tamarind concentrate is available from Asian grocers; it
doesn't require soaking.